Easy stir-fries are always delicious meals, and this recipe goes the classic route with strips of flank steak, a vegetable ...

Asian Beef & Vegetable Stir-Fry. Ingredients-- 1 1/4 lbs. boneless beef top sirloin steak, cut 1-inch thick ...

I never spend more than 20 minutes tossing a stir-fry together. On a recent trip back from visiting my family in New Hampshire my sister-in-law sent me home with an abundance of fall vegetables.

Slice beef into very thin strips. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add beef and cook until browned, stirring often.

2 baby bok choy (about 8 ounces), coarsely chopped . 1. Combine the chicken broth, hoisin, cornstarch, chili garlic sauce, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in a bowl.

This everyday beef and vegetable stir-fry is a Cantonese classic, and a favorite from Stacie’s childhood. ... Stir fry: ¾ pound flank steak, sliced into thin strips.

Stir-fry until the onions just begin to turn translucent, about 1 minute. Add the water and 2 Tbsp of the reserved marinade. Continue to cook the vegetables, stirring frequently, until well glazed ...

1 lb (450g) beef (sirloin or flank steak), thinly sliced; 1 medium onion, thinly sliced; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 ...

Stir in the vegetables and beef, and cook just long enough to reheat the beef. Stir in the peanuts and serve immediately over 1/2 cup of brown rice with the scallion greens as garnish.

Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon sesame oil and remaining beef. Remove from skillet; keep warm.

4) Stir-Fry the Aromatics and Vegetables: In the same skillet, add the garlic and chilies. Stir-fry for about 30 seconds until fragrant, then add the onion, minced ginger and red bell pepper.